Management of technology strategy, projects, compliance, and help desk for 180+ BurgerFi and Anthony's Coal Fired Pizza restaurants plus above store technology for a publicly traded restaurant company with a mix of corporate owned and franchised locations.Led concurrent projects to convert legacy POS system to Toast and upgrade network infrastructure at 55 Anthony's Coal Fired Pizza locations. These projects were completed during a period of 4 months and resulted in a 5% average check increase as well as improved team member and guest experiences. They also resulted in a more efficient IT team as POS and network related help desk tickets decreased by 50% post-conversion.Deployed Crunchtime's Net-Chef inventory system at 55 Anthony's Coal Fired Pizza locations and 27 BurgerFi locations, resulting in optimized cost of goods and inventory values as well as improved guest experience and product quality through a modern inventory and ordering system with accurate actual versus theoretical costing. Also implemented Crunchtime's Teamworx employee scheduling platform to optimize labor at all locations for both brands.Built automated accounts payable invoicing system and implemented invoice approvals by working with vendors and using Microsoft Business Central, Crunchtime, and Ottimate (formerly PlateIQ).

Please see BurgerFi role above as they are the same company.

Directed technology and data strategy, planning, and execution for rapidly expanding multi-concept hospitality group while providing a top tier, full-service IT / IS department. Evaluated new technologies and services to increase efficiency, improve guest and team member experience, and bottom line. Designed and directed training programs for existing and new technology services and applications.Programmed, maintained, and configured Toast and Micros point of sale systems including menu composition and management, pricing and pricing strategies, and availability to ensure systems which maximize profits and efficiency while providing great data.Consolidated Compeat accounting platform and xtraCHEF inventory and recipe system by converting both systems to Restaurant365. Implemented Restaurant 365 inventory platform system-wide across 17 restaurants, resulting in optimized cost of goods and a more efficient and accurate recipe and inventory system.Improved labor forecasting and scheduling platform support by converting existing HotSchedulesemployee labor and scheduling system to 7Shifts while also reducing cost.Led team to open ten full service, unique, fine dining restaurants in 2021, including network hardware installation, low voltage planning and installation, POS installation and training, and system integrations.Created homegrown cloud-based digital recipe viewer system with Corporate Executive Chef, ensuring store recipes are always current.Developed and managed IT vendor relationships to improve services and response times. Managed 3rd party help desk. Provided direct support to and protected personal information of several hundred users.

Management of all information systems and analytics. Engaged in information systems strategy, planning, and training for aggressive growth while providing continued systems improvement and support at existing locations.Transitioned from legacy POS to cloud-based Toast POS, resulting in increased check average, cost savings, improved guest experience, faster, more responsive support, and more accurate reporting. Developed and implemented PCI compliance program. Reduced chargebacks via training and system wide EMV chip card compatibility roll out.Launched previously non-existent online ordering takeout and delivery system in 24 hours in response to COVID crisis in March of 2020. Once dining rooms re-opened, online ordering resulted in a 10% average increase to year over year revenue across all Yardbird locations.

Management of information systems for a wide variety of restaurants across the United States, Mexico City, London, Dubai, Bahrain, and Abu Dhabi. Transitioned from on-premise Exchange and SharePoint servers to Microsoft 365, reducing email related server costs by 20%. Maintain PCI compliance, including scanning, systems, and procedures. Introduced EMV chip card compatibility. Transitioned company from 12 year old legacy on-premise accounting software server to cloud based Restaurant365 accounting and back office software. Implemented XtraChef invoice scanning and reading technology. Provide support to and protect personal information of hundreds of users.

Provide support to the Director of IT. Handle support calls including 1st level calls when director is unavailable. Administration, management and maintenance of: Secure AP, MAS 90, Active Directory, Paytronix Gift Cards, Voicemail / Phone System Management (IP Office), network and wireless network. Liaising with vendors to ensure prompt service.

Negotiate regional and national contracts. Audit, bid and contract administration. Product sourcing. Ensure best pricing and quality for all products purchased. Stay up to date with new vendors/products. Monitor commodity pricing in all markets. Developed departmental policies and procedures and best practices. Wrote program to aggregate, maintain and analyze database of all products purchased in order to build reports and maintain up to date information for the Director of Purchasing and the Corporate Executive Chef. Greatly increased rebate income and contract compliance through more accurate and detailed analytics.

Worked with celebrity chefs and personalities to deliver the best possible experience for both the chefs and guests at the BubbleQ event for the South Beach Wine & Food Festival. Coordinated supply chain for food purchasing and equipment rentals. Created chain of command, training program and schedule for 12 person management team and 140 student associates.

Managed, merchandised and maintained inventory for the highest grossing department at the largest independent musical instrument retailer in South Florida. Routinely highest grossing salesperson. In addition to sales and management, responsible for keeping up with and finding new technology relevant to the department as well as being able to demonstrate all equipment.

Managed dining room, bar, kitchen and delivery service for a high volume sports bar and food delivery service. Maintained inventory and inventory control / loss prevention. Hired, trained, scheduled and terminated employees in all areas of the restaurant.